Chicken Pasta Salad
User Reviews
5
Chicken Pasta Salad
Description
This Chicken Pasta Salad starts with boneless skinless chicken breasts seasoned with Italian spices, olive oil, salt, and pepper, then grilled to tender, flavorful pieces. Meanwhile, rotini pasta cooks to al dente and is cooled to prevent overcooking once mixed. Fresh cucumber, cherry tomatoes, red onion, kalamata olives, and small mozzarella balls add cool freshness, acidity, and creamy contrast to the bite-sized chicken and pasta.
The dressing is a blend of extra virgin olive oil, red wine vinegar, Parmesan cheese, dried and fresh herbs, garlic powder, and seasonings shaken or whisked together for a balanced, savory tang that coats the salad components evenly. Tossing the salad ingredients in this dressing ties all the flavors and textures into a cohesive dish.
This salad is best served chilled but can be made ahead and refrigerated to allow flavors to merge. It works well as a main dish for casual lunches or as a side at barbecues. Adjust salt and pepper to taste just before serving for freshness.
Optional substitutions include leftover or rotisserie chicken and using pre-made Italian dressing to reduce preparation time.
Ingredients
For the salad
- 1 pound rotini pasta
- 1 pound chicken breast boneless skinless
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 cup cucumber quartered and sliced
- 1 cup cherry tomato halved
- 1/4 cup red onion thinly sliced
- 1/2 cup kalamata olives halved
- 3/4 cup mozzarella cheese halved, small balls
- 1/4 cup parsley finely chopped, fresh leaves
- 1 1/4 cups Italian dressing dressing recipe follows, homemade or store bought
- salt to taste
- black pepper to taste
For the dressing
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons Parmesan Cheese grated
- 1 tablespoon parsley dried
- 1 tablespoon red bell pepper finely minced, fresh
- 1 1/2 teaspoons onion minced dried
- 1/2 teaspoon basil dried
- 3/4 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- pinch red pepper flakes optional, crushed
Instructions
For the salad
- Preheat a grill or grill pan to medium high heat. Drizzle the tablespoon of olive oil over the chicken breasts and sprinkle with Italian seasoning and salt and pepper to taste.
- Place the chicken on the grill. Cook for 5-6 minutes per side or until done. Let cool for 5 minutes, then cut into bite sized pieces.
- Cook the rotini in salted water according to package directions. Drain and rinse under cool water.
For the dressing
- Combine all of the ingredients in a jar or bowl. Whisk if using a bowl, or shake vigorously in a jar to combine. Store in the refrigerator until ready to use.
For assembly
- Place the pasta in a large bowl and add the chicken, cucumber, cherry tomatoes, red onion, kalamata olives, mozzarella balls and parsley. Pour the dressing over the pasta mixture and toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate for later use.
Notes
- Grilled boneless skinless chicken breasts are ideal, but leftover or rotisserie chicken also works well.
- Chicken thighs can be substituted for breasts if preferred.
- This salad keeps fresh refrigerated for up to 3 days; freezing is not recommended as texture will degrade.
- Italian dressing can be made up to 2 days in advance or replaced with a high-quality bottled version to save time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Cholesterol | 14mg | 5% |
| Sodium | 716mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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